Toasted Almond Cherry Scones

Steps

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Spread the almonds on a small tray and toast in the oven for 6 to 8 minutes until fragrant; cool completely. Set aside one quarter of the almonds for the topping and keep the remaining three quarters for the dough.
3. In a large bowl, whisk the flour, the baking powder, the salt, the lemon zest and all but 1 tablespoon of the sugar; save that tablespoon of sugar for the topping.
4. Add the cold butter and rub or cut it into the flour mixture until it looks like coarse crumbs with some pea-size pieces.
5. Stir the raisins and the dough portion of the toasted almonds into the flour mixture.
6. In a measuring cup, whisk the egg, the vanilla and all but 2 tablespoons of the heavy cream; save those 2 tablespoons of cream for brushing.
7. Pour the cream mixture into the bowl and stir with a fork just until a shaggy dough forms.
8. Turn the dough onto a floured counter, gently pat into two 6-inch rounds about 1 inch thick, and cut each into 6 wedges.
9. Set the wedges on the baking sheet, brush with the reserved cream, then sprinkle with the reserved almonds and the reserved sugar, pressing lightly.
10. Chill the tray for 15 minutes so the butter firms up.
11. Bake 16 to 19 minutes until golden on top and a toothpick in the center comes out clean.
12. Cool on a rack for at least 10 minutes before serving.